Description
Fig season runs through fall so it’s the perfect time to put together this striking tart piled high with juicy figs.
Ingredients
Scale
Sweet Tart Crust
- 250g unsalted butter, room temperature
- 200g sugar
- pinch salt
- 2 eggs
- 500g All purpose flour
Filling
- 3 egg yolks
- 2 tbsp sugar
- 1 tbsp sweet marsala wine
- 150g mascarpone cheese
- 80ml heavy cream
- 2 tsp sugar
- 1 tsp vanilla
- About 20 fresh figs, cut into 1/2 inch slices lengthwise
- 1 tbsp balsamic vinegar
- 1 tbsp water
- 2 tbsp sugar
- 3/4 tsp cornstarch
Instructions
Crust
- Preheat oven to 375C
- Cream butter, sugar and salt until light and fluffy
- Add eggs one at a time and mix to combine
- Add flour and mix until dough comes together.
- Refrigerate at least 30 minutes
- Roll out dough to about 1? larger than the tart shell you are using. Keep the thickness of your dough to 1/4?.
- Press dough into your tart shell, being careful not to overwork the dough. Trim excess and refrigerate another 15 minutes. This prevents the dough from shrinking when it bakes
- Cut out a round of parchment paper, line with pie weights and bake your crust for 15 minutes. Take the pie weights out and bake for another 10-15 minutes or until your crust is golden brown.
- Let your crust chill to room temperature before assembling the rest of the tart. Refrigerate the crust if you are making this ahead of time
Filling
- In a heatproof bowl on top of a double boiler, whisk egg yolks, sugar and marsala until the mixture triples in volume and thickens. Do not overcook or your yolks will scramble
- Immediately place this bowl into another bowl filled with ice water and whisk until the mixture cools.
- In a separate bowl whip mascarpone until creamy. Gradually incorporate the yolk mixture until completely incorporated. Scrape down the side of the bowl a few times and set aside.
- In a chilled mixing bowl, combine heavy cream with the other 2 tsp of sugar. Whip until stiff peaks form.
- Fold the whipped cream into the mascarpone mixture, fill your tart shell and refrigerate.
- Remove your chilled tart from the fridge. Starting at the outside edge, place figs with pointed ends facing up, in concentric circles on top of the filling.
- In a saucepan, combine the balsamic vinegar, water, remaining sugar and cornstarch and stir until sugar and starch are well dissolved. Heat over medium, stirring constantly until it comes to a boil. Boil for one minute, remove from heat and with a pastry brush, glaze the figs.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert